Name: Stove‑Top Stuffing Meatloaf
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 (6-ounce) box stuffing mix (turkey-flavored preferred); 1 cup hot beef broth; ½ cup ketchup; ¼ cup barbecue sauce (or preferred sauce); 2 large eggs, lightly beaten; 2 pounds ground beef (85/15 blend)

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This Stove‑Top Stuffing Meatloaf is one of those classic comfort meals I reach for when I want something hearty, simple, and satisfying. It combines seasoned stuffing mix with ground beef and a savory ketchup-barbecue glaze that caramelizes beautifully as it bakes. The stuffing keeps the meatloaf moist and flavorful without needing a ton of extra ingredients — just easy, honest cooking at its best.

Stove‑Top Stuffing Meatloaf

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 (6-ounce) box stuffing mix (I like using turkey-flavored)

1 cup hot beef broth

½ cup ketchup

¼ cup barbecue sauce (or any sauce I prefer)

2 large eggs, lightly beaten

2 pounds ground beef (I go with 85/15 blend for a balance of flavor and moisture)

Directions

I start by preheating the oven to 350°F (175°C). Then I line a 9×5‑inch loaf pan with heavy-duty foil, letting the edges hang over, and spray it with non-stick spray.

In a large mixing bowl, I stir the stuffing mix with hot beef broth until it’s fully moistened.

I mix the ketchup and barbecue sauce in a small bowl, then stir 2 tablespoons of it into the stuffing mixture — saving the rest for topping.

I add in the beaten eggs and mix everything together.

Next, I gently fold in the ground beef using my hands, mixing just until everything’s combined — I’m careful not to overmix to keep the texture tender.

I press the mixture into the prepared loaf pan and smooth the top.

I spoon the remaining sauce mixture over the meatloaf and spread it into an even layer.

I bake the meatloaf for about 1 hour 15 minutes to 1 hour 25 minutes, or until the internal temperature reaches 160°F (71°C).

After baking, I let it rest for 5–10 minutes, then lift it out using the foil and slice it to serve.

Servings and timing

Servings: 8

Prep Time: 10 minutes

Cook Time: 1 hour 15–1 hour 25 minutes

Total Time: ~1 hour 25 minutes

Calories: ~420 kcal per serving

Variations

Swap the meat: Sometimes I use ground turkey or a beef-pork mix if I want a lighter or richer version.

Different stuffing flavors: Chicken or cornbread stuffing gives it a new twist without changing the process.

Add-ins: I occasionally mix in sautéed onions, shredded carrots, or chopped bell peppers for extra texture and flavor.

Spicy glaze: A dash of hot sauce or cayenne in the ketchup-barbecue mix adds a little heat.

Cheesy middle: For a surprise center, I’ve added cubes of cheddar or mozzarella before baking.

Storage/Reheating

To store leftovers, I let the meatloaf cool completely and then wrap slices in foil or place them in an airtight container. It keeps well in the fridge for up to 4 days. For longer storage, I freeze individual slices wrapped in plastic wrap and then foil — they hold up well for up to 3 months.

To reheat, I warm slices in the oven at 325°F (covered with foil to keep them moist) for about 15–20 minutes. For quicker reheating, I microwave individual slices on medium power for 1–2 minutes, checking that they’re heated through.

FAQs

How do I keep meatloaf from falling apart?

I make sure to include proper binding ingredients like eggs and stuffing mix. Letting it rest after baking also helps the juices settle, so the loaf holds its shape when sliced.

Can I make this meatloaf ahead of time?

Yes, I often prep the entire meatloaf and refrigerate it (unbaked) for up to 24 hours. When I’m ready, I just bake it as directed — I may need to add 5–10 minutes to the bake time if it’s cold from the fridge.

What if I don’t have barbecue sauce?

I substitute it with extra ketchup, tomato paste with a little brown sugar, or even chili sauce for a similar sweet-savory topping.

Can I use a different type of stuffing mix?

Absolutely. I’ve tried cornbread stuffing and chicken-flavored stuffing with great results. Just make sure it’s the same size box and gets fully moistened.

How do I know when the meatloaf is done?

I always use a meat thermometer to check — the center should reach 160°F (71°C). If I don’t have one, I look for juices running clear and a firm texture.

Conclusion

This Stove‑Top Stuffing Meatloaf is one of those easy, reliable recipes I keep coming back to. It’s perfect for weeknights or when I want to serve a comforting dinner without spending hours in the kitchen. With simple ingredients, moist texture, and bold flavor, it’s a crowd-pleaser that never fails. Whether I serve it with mashed potatoes, green beans, or just a crisp salad, it always hits the spot.

📖 Recipe:

Stove‑Top Stuffing Meatloaf

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Author: Cheryl
Total Time: 1 hour 30 minutes
Yield: 8 servings
Diet: Low Lactose

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Description

A hearty and comforting Stove‑Top Stuffing Meatloaf made with seasoned stuffing mix, ground beef, and a tangy ketchup-barbecue glaze. Easy to make and perfect for family dinners.

Ingredients

1 (6-ounce) box stuffing mix (turkey-flavored preferred)

1 cup hot beef broth

½ cup ketchup

¼ cup barbecue sauce (or preferred sauce)

2 large eggs, lightly beaten

2 pounds ground beef (85/15 blend)

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Instructions

Preheat oven to 350°F (175°C). Line a 9×5‑inch loaf pan with heavy-duty foil, letting the edges hang over. Spray with non-stick spray.
In a large mixing bowl, combine stuffing mix with hot beef broth until fully moistened.
In a small bowl, mix ketchup and barbecue sauce. Stir 2 tablespoons of the mixture into the stuffing mixture, reserving the rest for topping.
Add the beaten eggs and mix until combined.
Gently fold in the ground beef using your hands, mixing just until combined. Avoid overmixing.
Press the mixture into the prepared loaf pan and smooth the top.
Spoon the remaining ketchup-barbecue mixture over the top and spread evenly.
Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 5–10 minutes. Lift it out using the foil, slice, and serve.